Recipe courtesy of Mary Sue Milliken and Susan Feniger

Swordfish Ceviche

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  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 2 hr 30 min
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Ingredients

Directions

  1. Cut swordfish into 1/2-inch squares. In non-metallic container combine the fish and 1 cup lime juice. Let marinate for 30 minutes in refrigerator. Drain and discard lime juice. Transfer the fish to a mixing bowl. In bowl combine swordfish with 1 tablespoon lime juice and the remaining ingredients. Toss well and chill for at least an hour or as long as overnight. Remove bay leaves. Serve cold in chilled glasses or on lettuce lined plates.

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